✨PASTICHO DE BERENJENAS Venezolano: La Receta más Saludable, Jugosa y Sin Pasta 😋🍆🇻🇪

Looking for a delicious and light alternative? In this video, I'll show you step-by-step how to prepare an authentic Eggplant Pasticho, a healthy version of our classic lasagna that's incredibly juicy and full of Creole flavor. 🍆🤤 This recipe is a classic, perfect for enjoying delicious food without guilt or surprising your family with a traditional dish that everyone will love. SAVE this recipe right now and subscribe for more healthy and Creole flavors! 👉 @ulises_cocinero Dare to make it and be amazed! If you loved it, give it a LIKE ❤️ and SHARE it with your loved ones! Your support is key to continuing to share our culinary culture. ✨ 🛎️ SUBSCRIBE AND TURN ON NOTIFICATIONS so you don't miss my weekly, practical, and delicious recipes. 👉 @ulises_cocinero 🛒 INGREDIENTS FOR 12 SERVINGS: For the base and assembly: 5 large eggplants: (Cut into 1cm slices). 500g grated mozzarella cheese: (For the inner layers and gratin). 150g grated Parmesan cheese: (For the final golden touch). 150ml red sauce (Optional): (To moisten the top layer). For the eggplant glaze: Vegetable oil: (Amount needed for glazing). Crushed garlic: (Mixed with the oil). 1 tbsp dried oregano: (To flavor the slices in the oven). For the ground beef: 1.2kg ground beef: (Preferably lean). 400g white onion: (Diced into small squares). 300g red bell pepper: (Diced). 100g sweet pepper: (The key ingredient for Venezuelan flavor). 10 garlic cloves: (Finely chopped or crushed). 500ml tomato passata: (Or natural tomato puree). Seasonings: 1 tbsp paprika, 1 tbsp cumin, salt and black pepper to taste. 🥣 STEP-BY-STEP PREPARATION: ➡️ The Eggplants: Begin by slicing the eggplants into thin slices, 1cm thick. Sprinkle with salt and let sit for 20 minutes to remove bitterness. Then, rinse thoroughly with water and drain on a tray lined with paper towels. [00:43] ➡️ The Special Glaze: Mix vegetable oil with crushed garlic and a tablespoon of dried oregano. Brush each eggplant slice on both sides and bake at 200°C (390°F) until golden brown. [01:42] ➡️ The Ground Beef: In a skillet, sauté the onion, bell pepper, and sweet pepper with the remaining garlic. Add the ground beef and season with paprika, cumin, salt, and pepper. Add the tomato passata and cook until juicy. [02:32] ➡️ Assembling: Grease the baking dish and place a layer of eggplant slices, a layer of ground beef, and a layer of mozzarella cheese. Repeat the process until the dish is full, finishing with eggplant, mozzarella, red sauce, and a touch of Parmesan cheese. [03:10] ➡️ Baking and Resting: Bake at 180°C for 45 minutes. It's essential to let it rest before unmolding or serving so the layers keep their shape. It's amazing! 😋 [04:05] 📍 Quick Recipe Guide (Chapters): [00:00] Introduction to Eggplant Lasagne 🍆 [00:18] List of ingredients and quantities [00:43] How to cut and prepare the eggplants (Tip for avoiding bitterness) [01:15] Washing and drying the eggplant slices [01:42] Preparing the garlic and oregano oil for brushing [02:05] Baking and browning the eggplants [02:32] Preparing the ground beef with Creole seasoning [03:10] Assembling the Lasagne: The secret to perfect layers [03:45] Final layer, Parmesan cheese, and baking [04:05] Final result, resting, and tasting 🧀 FOLLOW ME ON MY SOCIAL MEDIA SOCIAL MEDIA! 🌐 🎥 YouTube: @ulises_cocinero 📸 Instagram: @ulises_cocinero 🎵 TikTok: @ulises_cocinero 👤 Facebook: @ulises_cocinero #recipe #eggplant #delicious #healthyrecipes #UlisesCocinero #glutenfree #Venezuelanfood